Thai Chicken Wings

This is for anyone who loves making chicken wings but likes to switch things up.

Our Thai Chicken Wings are savory. spicy and sweet.

And if this flavor profile isn’t enough, they are also easy to make. 

 Thai Chicken Wings

We love making chicken wings at home.

For this wing recipe, the longer you allow the wings to marinate, the deeper the flavor will be; I recommend making the marinade and allowing the wings to marinate overnight.

But if you don’t have the time for an overnight marinating session, one to two (1-2) hours will work. The flavor will not be as intense, but the wings will still be good.

Also, the glaze recipe is the cherry on top; it’s acidic, sweet, and savory and pairs well with these wings. 

These wings are always a huge hit at every dinner party, picnic, BBQ,  and game day party we ever brought them to, no cap.

And if you think they may be perfect for a Super Bowl party, you’re right.

I’ll say this: If your family is anything like my family, they will probably be a big hit!

This recipe has many ingredients, but you may be surprised because, more than likely, you already have many of them in your pantry!

 Other Chicken Wing Recipes To Try:

• Potato Chip Buffalo Wings
• Air Fryer Indian Spiced Chicken Wings
• Grilled Chicken Full-Sized Wings

How much heat is too much?

Personally, I do not think our Thai chicken wings are too spicy.

But that’s coming from someone who enjoys spicy foods.

We are a family of five, and only my oldest son and I enjoy spicy foods.

So, when making these wings, I make two batches, one spicy and the other without any heat. 

It’s all about compromise. This way, everyone gets chicken wings they can enjoy. 

What You Will Need To Make Our Thai Chicken Wings: 

Chicken Wings. You can use whole chicken wings for this recipe or discard the wing tip and separate the remaining section into two pieces; a drumette, also called a drummie, is the upper part of the chicken wing.

The drummette looks like a mini drumstick; it has a significant amount of meat, but there are also bits of cartilage around the end of the joint.

Then there’s the wingette. The wingette, aka the flat, is the middle section of a chicken wing and has dark meat and two thin bones running from end to end.

When separated from the wing tip and drumette, you will notice how the wingette is completely encased in skin; and this skin is a great canvas for dry rubs and will absorb marinade like a sponge. 

For the marinade:

Peanut Oil. Peanut oil is neutral and doesn’t flavor foods fried in it. Also, refined peanut oil has a high smoke point, meaning it can tolerate temperatures between 400° and 450°. 

Fresh Cilantro. Cilantro is a staple in Thai cooking. This recipe’s lemony, peppery, and pungent flavor pulls triple duty as an ingredient in the marinade and glaze and as a garnish when serving. 

Garlic, Ground Ginger, & Red Pepper Flakes. Using these three components is how to create a zesty, spicy, and savory flavor in our chicken wings. These three ingredients also make an appearance in our glaze, 

Soy Sauce. I love the complexity of a good soy sauce; it has a salty flavor profile with lots of umami, bitterness, and subtle sweetness. The soy sauce also gives these wings a light caramel color and, during the cooking process, helps them achieve a nice golden brown color. 

For the glaze:

Light Brown Sugar & Granulated White Sugar. Adding these two sugars to the glaze adds a natural sweetness, and when air frying or baking, gives the wings a nice golden brown color. 

Rice Vinegar. Adding rice vinegar to this glaze adds acidity, which gives the glaze some much-needed oomph! 

Fish sauce is an easy way to amplify flavor and savoriness, and it imparts character and complexity you never knew you needed. 

Sesame Oil. I love toasted sesame oil; it adds a subtle nutty flavor and earthiness in taste and aroma. I recommend toasted sesame oil, but regular sesame oil is fine, too. 

Coconut Milk. Coconut milk brings richness and depth of flavor, and when used with spicy ingredients, it makes the spicy taste less intense. In short, adding coconut milk brings balance to almost any dish. 

Chili­ Garlic Sauce. Chili oil incorporates a toasted, spicy taste, while chili garlic sauce brings extra zestiness by adding garlic and a tangy, acidic kick from the vinegar.

Soy Sauce Matters

About Soy Sauce. Soy sauce was invented over 2,500 years ago in China; it’s considered one of the oldest condiments. Originally used to preserve meat, soy sauce has evolved into a multi-use ingredient in kitchens worldwide. The type of soy sauce can also influence the flavor of any Asian-inspired chicken wing recipe. Here are some of our favorites:

Kikkoman’s Soy Sauce. In 1917, along the Edo River, not too far from Tokyo, Japan, the Japanese Takanashi and Mogi families started the Noda Shoyu Co. Ltd. company, which makes one of the most iconic brands of soy sauce in the world, Kikkoman. I like Kikkoman soy sauce because it is naturally brewed and has zero artificial colors, flavors, or preservatives. It also contains no MSG (monosodium glutamate). The flavor profile comprises five base flavors: salty, sour, sweet, bitter, and umami. The umami flavor gives soy sauce its rich, savory flavor.

Mushroom Soy Sauce. I love mushroom soy sauce for its dark and rich flavor; this style of soy sauce has an intense umami flavor and is perfect for marinating meats and vegetables. We recommend Lee Kum Kee Premium Dark Soy Sauce. 

Tamari Soy Sauce. Tamari soy sauce lacks the potency of traditional soy sauce; its thicker viscosity means it’s great for dipping because it clings to meat and vegetables. We love San-J Tamari Premium Soy Sauce because it is gluten-free.

Helpful Tip. All soy sauces should be stored in the refrigerator after opening; this will help prolong their life. Also, each bottle has a best-by date; if the soy sauce is beyond that date, discard it and purchase a new bottle. 

Several soy sauce-producing countries have different taste profiles, and each one can bring a different taste to your wings.  

Here are several of our favorites:

• Thailand, Yu Ding Xing, is a soy product thickened with rice starch and allowed to mature for 450 days. It has lots of rich flavors, and a little goes a long way. It is made with five ingredients: water, single-origin non-GMO Taiwanese black beans, rice, sea salt, and sugar.
  Gluten-free.
• Korean Sempio soy sauce is the number one soy sauce in Korea. It is also made with non-GMO ingredients and is rated HACCP, Kosher, SQF, and ISO. 
• Japan, Yamasa is the oldest producer of soy sauce in Japan; this soy sauce has a distinctive red tint, aroma, and umami flavor. It is also non-GMO and Kosher. 
• China. There are eight regional cuisines throughout China, and each one has its own cooking style. However, the Cantonese cooking style is popular in the West, and Haitian Soy Sauce is considered a go-to soy sauce among Cantonese chefs and cooks. This is a rich, almost black-in-color soy sauce with a very salty taste profile. 

Taiwanese Soy Paste

Looking for a low-sodium, no-soy, or gluten-free option?

Low-Sodium Soy Sauce. If your dietary requirements call for less salt, we suggest using a low-sodium variety of soy sauce like Kikkoman Low-Sodium Soy Sauce, which has 38% less salt than regular soy sauce. Low sodium also means less umami flavor, but you can add seasoning like ground white pepper and Chinese five-spice to give your food a little extra razzle-dazzle. 

Coconut Aminos. For those whose dietary considerations do not tolerate elevated amounts of sodium, liquid aminos are a great substitute for soy sauce; they contain around 90 mg (milligrams) of sodium per teaspoon compared to the 290 mg of sodium per teaspoon that traditional soy sauce has. Coconut aminos are also a bit sweeter than soy sauce and gluten-free.   

Worchester Sauce. This English condiment has a taste profile similar to soy sauce and an umami flavor comparable to soy sauce, but unlike soy sauce, it is soy and gluten-free. 

Above, these Thai chicken wings were made using a mushroom soy sauce; see how dark the wings are.

They aren’t burnt; the mushroom soy sauce gives the wings a deep, dark color and a vibrant umami flavor.

I also drizzled them with fresh lime juice, which was next-level good!  

Garnishes like sesame seeds and green onions add visual interest when serving your wings, but they also add taste.

The same goes for fresh limes; the lime juice adds acidity and complements the glaze’s spicy sweetness. 

Why no fry? When you bake or use an air fryer to make chicken wings, your food absorbs less oil, and using less oil can have substantial health benefits. 

A combination of fresh herbs and savoring seasonings makes this wing recipe stand out from traditional wing recipes. 

The Best Recipe for Thai Chicken Wings

• 24 Drumettes or chicken wings

Marinade Ingredients:

• ¼ cup peanut oil
• 3 tablespoons fresh cilantro
• 3 tablespoons soy sauce
• 1 tablespoon fresh minced garlic
• 1 tablespoon ground ginger
• 1 teaspoon crushed red pepper flakes

Glaze Ingredients:

• ¼ cup light brown sugar
• 1 cup rice vinegar
• ¾ cup granulated sugar
• 1 ½ teaspoons fish sauce
• 1 teaspoon sesame oil
• 1 tablespoon ground ginger
• ½ cup full-fat coconut milk
• 1 tablespoon chili-garlic sauce
• 2 tablespoons fresh minced garlic
• 1 teaspoon crushed red chili pepper flakes

For Garnish:

• 1 ½ tablespoons fresh cilantro
• 1 teaspoon sesame seeds

Directions:

1. Rinse, trim excess fat and skin, and pat dry the chicken wings.
2. Cut each chicken wing at the middle joint and cut and discard the tip of the chicken wing.
3. Marinate the chicken wings. In a large bowl, mix together the 1/4 cup of peanut oil, 1 ½ tablespoons of cilantro, soy sauce, 1 tablespoon of garlic, 1 tablespoon of ground ginger, and 1 teaspoon of crushed red pepper flakes.
4. Add the chicken wings, then toss until evenly coated. Cover with plastic wrap and place in the fridge for up to 2 hours or, for a deeper flavor, overnight.
5. Preheat the oven to 400°F.  
6. Arrange the chicken wings onto a large sheet pan lined with parchment paper or aluminum foil and brush with the marinade. Discard any remaining marinade.
7. Place the sheet pan on the center rack of a 400-degree preheated oven and bake until the chicken wings are cooked through and golden brown, about 30 minutes.
8. Make the Thai Glaze. While the chicken wings are baking, combine rice vinegar, sesame oil, fish sauce, brown and granulated sugars, coconut milk, chili ­garlic sauce, garlic, ginger, and crushed red pepper flakes in a medium saucepan. 
9. Bring to boil; reduce heat, and simmer until glaze mixture thickens to syrup consistency, about 15­-20 minutes.
10. When the chicken wings have finished baking, remove them from the oven and brush them with the Thai glaze. 
11. Finish the wings with chopped cilantro and sesame seeds.
12. Serve.

What to serve with Asian-inspired chicken wings? Here are a few choices:

• Fried or plain white rice
• Lo Mein
• Coleslaw
• Fresh Vegetables
• Asian inspired Salad
• Fruits like pineapple, mango, fresh sliced plums

Chicken wings are great whenever you make them, and they are perfect for many occasions, like watching a game with friends and family, dinner, or a snack at any time.

Wings are also good for a girl’s or guy’s night in, paired with a grazing board and homemade cocktails. 

And you can make them in your oven, in the Instant Pot, or in your Air Fryer to save time.

If you’re looking to put together a big spread for game day, check out how we put together a game day chicken wing grazing board!

Storing Leftover Thai Chicken Wings 

If you have leftover wings, store them in the refrigerator for up to three days.

You can then heat them in the microwave for a quick reheat, or if you have more time, reheat them in an oven preheated to 175 ° to 190° for fifteen to twenty minutes. 

How many wings do I need per person?

If you are serving wings with other appetizers, you can expect 4-6 per person.

If you serve chicken wings as a meal, plan on 8-10 per adult.

If you are serving wings with many additional options, think buffet, brunch, or a potluck, then 2-3 wings per person are ideal. 

Remember, wings don’t have a ton of meat on them, so it is very easy for people to eat quite a few. 

You can find more Appetizers to try below:

• 15 Mouth-Watering CrockPot Appetizers Recipes
• 10 Easy Game Day Appetizers
• 17+ Game Day Appetizers
• Sweet Potato, Green Lentil, and Roasted Red Pepper Dip
• 20+ Incredible Chicken Wing Recipes For Game Day

Copy Cat Thai Chicken Wings From Houlihan's

5 from 2 votes

Print Pin Rate

Course: appetizers

Servings: 18 -20

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• 24 Drumettes or Chicken Wings

Marinade Ingredients:

• ¼ cup peanut oil
• 3 tablespoons fresh cilantro
• 3 tablespoons soy sauce
• 1 tablespoon fresh minced garlic
• 1 tablespoon ground ginger
• 1 teaspoon crushed red pepper flakes

Glaze Ingredients:

• ¼ cup light brown sugar
• 1 cup rice vinegar
• ¾ cup granulated sugar
• 1 ½ teaspoons fish sauce
• 1 teaspoon sesame oil
• 1 tablespoon ground ginger
• ½ cup full-fat coconut milk
• 1 tablespoon chili-garlic sauce
• 2 tablespoons fresh minced garlic
• 1 teaspoon crushed red chili pepper flakes

Garnish Ingredients:

• 1 ½ tablespoons fresh cilantro
• 1 teaspoon sesame seeds

Instructions

• Rinse, trim excess fat and skin, and pat dry the chicken wings.
• Cut each chicken wing at the middle joint and cut and discard the tip of the chicken wing.
• Marinate the chicken wings. In a large bowl, mix together the 1/4 cup of peanut oil, 1 ½ tablespoons of cilantro, soy sauce, 1 tablespoon of garlic, 1 tablespoon of ground ginger, and 1 teaspoon of crushed red pepper flakes.
• Add the chicken wings, then toss until evenly coated. Cover with plastic wrap and place in the fridge for up to 2 hours or, for a deeper flavor, overnight.
• Preheat the oven to 400°F.
• Arrange the chicken wings onto a large sheet pan lined with parchment paper or aluminum foil and brush with the marinade. Discard any remaining marinade.
• Place the sheet pan on the center rack of a 400-degree preheated oven and bake until the chicken wings are cooked through and golden brown, about 30 minutes.
• Make the Thai Glaze. While the chicken wings are baking, combine rice vinegar, sesame oil, fish sauce, brown and granulated sugars, coconut milk, chili ­garlic sauce, garlic, ginger, and crushed red pepper flakes in a medium saucepan.
• Bring to boil; reduce heat, and simmer until glaze mixture thickens to syrup consistency, about 15­-20 minutes.
• When the chicken wings have finished baking, remove them from the oven and brush them with the Thai glaze.
• Finish the wings with chopped cilantro and sesame seeds.
• Serve.

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Created 2014 | Updated 2/2023